Ever had an egg salad that’s so creamy and flavorful it could win awards?
This Egg Salad with Cottage Cheese – no mayo! is a game changer. With every bite, you’ll revel in the creamy texture without a dollop of mayonnaise holding it back. Quick to whip up and packed with protein, this refreshing twist is perfect for brunch, lunch, or even as a light dinner when you need something satisfying but not heavy. Let’s dive into the deliciousness, shall we?
Why make this recipe
This scrumptious egg salad is a winner for a few reasons:
- Quick and easy: You can have it on the table in mere minutes. Who doesn’t love a dish that doesn’t keep you slaving away in the kitchen?
- Healthy and guilt-free: With cottage cheese stepping in for mayo, you get that creamy richness without the extra calories.
- Family-friendly: Kids love it, adults love it. You’ll have a crowd-pleaser that’s bursting with taste! 🙌
Ingredients
You don’t need fancy stuff — just these basics!
- 6 large eggs
- ½ cup cottage cheese
- ½ tsp salt
- Pinch of black pepper
- Pinch of smoked paprika
- 1 tbsp sweet pickle relish or diced pickles
- 2 slices sourdough bread
- ½ avocado (sliced)
Directions
Making this egg salad is as easy as 1-2-3.
Cook the Eggs:
- Boil a pot of water, add eggs, and let them bubble away for 9 minutes.
- Prefer the air fryer? Set it to 270°F and cook the eggs for 12 minutes.
- As soon as they’re done, pop them into an ice bath to stop the cooking. Peel those bad boys when they’re cool.
Prepare the Egg Salad:
- In a medium bowl, mash the peeled eggs with a fork.
- Stir in cottage cheese, salt, black pepper, and smoked paprika. Got relish or pickles? Toss them in for that zing!
Assemble:
- Toast those sourdough bread slices.
- Layer slices of avocado on each toast, then spoon the egg salad on top. Voila!
How to make Egg Salad with Cottage Cheese – no mayo! (Overview)
First, cook those eggs until they’re hard-boiled and then shock them into an ice bath — the cool-down is essential! Mash those eggs like they’ve offended you and mix with cottage cheese. It’s all about creating that perfect creamy consistency without the mayo. Don’t skip the relish; it adds a playful tanginess that works wonders! Finally, toast the sourdough and layer it all up with avocado for both flavor and a touch of elegance.
How to serve Egg Salad with Cottage Cheese – no mayo!
Ready to impress? Serve this egg salad in a vibrant bowl or piled high on crispy toast. The contrast of the creamy salad against the crunch of the sourdough is a delight for your taste buds. Add a sprinkle of microgreens on top for that Instagram-worthy look. The moment you take a bite, you’ll smell the rich aroma of the toast mingling with the savory egg salad. Yum!
How to store Egg Salad with Cottage Cheese – no mayo!
Keep any leftover egg salad in an airtight container in the fridge for up to 3 days. It doesn’t freeze well, so enjoy it fresh! If you’re making it ahead of time, mix the ingredients minus the avocado and add that just before serving for optimal taste and texture.
Tips to make Egg Salad with Cottage Cheese – no mayo!
- Perfectly boiled eggs: Ninja-level tip — start the eggs in cold water then bring it to a boil for perfectly cooked yolks.
- Texture matters: Don’t over-mash the eggs; you’re going for a balance between chunky and creamy.
- Feel free to flavor: Swap in Greek yogurt for even more protein or throw in some chopped green onions for extra bite.
Variation
Craving something different? Try skipping the cottage cheese and going for mashed avocado instead for a vegan take. Want a kick? Add some sriracha or diced jalapeños for heat. The possibilities are endless!
FAQs
1. Can I use different types of cheese?
Absolutely! You can substitute any cheese you love, like feta or cream cheese for a different flavor profile.
2. How do I make this recipe ahead of time?
You can prep the egg salad up to two days in advance but add the avocado just before serving to keep it fresh.
3. Is this a low-carb recipe?
Yes! If you skip the bread and enjoy it straight from the bowl, it’s a perfect low-carb option.
📌 Pin this recipe for your next cozy dinner night!
Egg Salad with Cottage Cheese
Ingredients
Method
- Boil a pot of water, add eggs, and let them bubble away for 9 minutes.
- Alternatively, set the air fryer to 270°F and cook the eggs for 12 minutes.
- Immediately place cooked eggs into an ice bath to stop cooking, then peel once cooled.
- In a medium bowl, mash the peeled eggs with a fork.
- Stir in cottage cheese, salt, black pepper, smoked paprika, and relish or pickles.
- Toast the sourdough bread slices.
- Layer avocado on each slice of toast, then spoon the egg salad on top.